We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat a skillet over medium heat. Add the corn, black beans, red bell pepper, and spinach. Cook for 2–3 minutes until the spinach wilts and the vegetables soften slightly.
Stir in the cooked chicken, chili powder, cumin, garlic powder, and salt. Cook for another minute, then remove from the heat.
Let the mixture cool slightly, then fold in the shredded pepper Jack cheese.
Warm the tortillas briefly so they’re pliable.
Spoon about 1/4 cup filling into the center of each tortilla. Fold in the sides, then roll tightly like a burrito.
Heat about 1/2 inch of neutral oil to 350°F.
Fry the eggrolls seam-side down for about 2–3 minutes per side until deeply golden and crispy.
Transfer to a wire rack or paper towels. Let them rest a couple of minutes, then slice diagonally.
Blend the avocado, ranch dressing, lime juice, cilantro, and salt until smooth.
Want to keep this recipe for later? We can email it to you!
To make the tortillas more pliable, you can microwave them for a few seconds or warm them on a skillet.
Ensure the oil is hot enough before frying to achieve a crispy texture.
Can I use a different type of cheese?
Yes, you can substitute pepper Jack with Monterey Jack or cheddar for a milder flavor.
How do I store leftover eggrolls?
Store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.
Can I bake the eggrolls instead of frying?
Yes, you can bake them at 400°F for about 15-20 minutes until golden and crispy.
Is there a substitute for avocado in the ranch?
You can use Greek yogurt or sour cream for a creamy texture without avocado.
What type of oil is best for frying?
Neutral oils like canola or vegetable oil are ideal for frying.
